Liverschnetzel
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
beef liver
|
|
| 1 | teaspoon |
maggi sauce
|
* |
| 2 | ounces |
butter
|
|
| 1 | small |
apples
|
*
|
| 1 | slice |
pineapple
|
*
|
| 1 ⅓ | cups |
water
|
|
| 1 | package |
gravy mix, brown
|
* |
| 2 | tablespoons |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
beef liver
|
|
| 5 | ml |
maggi sauce
|
* |
| 57.8 | ml/g |
butter
|
|
| 1 | small |
apples
|
*
|
| 1 | slice |
pineapple
|
*
|
| 315 | ml |
water
|
|
| 1 | package |
gravy mix, brown
|
* |
| 3E+1 | ml |
sour cream
|
|
Directions
Clean liver, dry with papertowl, cut into small strips.
Season with maggi.
Heat butter in skillet and brown liver in it untill it is brown-grey.
It will be fast, take out and keep warm.
Peel and cut apple in small pices, cut pineapple the same way.
Sauté the fruits in the pan; add water and the package of dry gravy.
Let come to a boil; add liver; heat all again.
Add the sour cream and heat but don't let it boil.
Serve with wide noodles or rice or mashed potatoes or bread and a green salad.
